There are a total of four new two-star restaurants and seven new one-star restaurants in the latest MICHELIN Guide Nordic Countries 2020, which covers Denmark, Sweden, Norway, Finland and Iceland. Rasmus Munk's theatrical Alchemist in Copenhagen has made the leap into the selection with two stars while Jordnær, also in the Danish capital, Aloë in Sweden and RE-NAA in Norway have been promoted from one star to two.

Seven restaurants have been newly recognised with one MICHELIN star. Norway has turned out to be the biggest winner, with four new distinctions: organic produce-focused Bare in Bergen; Japanese counter restaurant Omakase by Vladmir Pak in Oslo; elegant Speilsalen, in a luxurious hotel in Trondheim; and stunning undersea restaurant Under in Lindesnes.

In Stockholm, Sweden, Etoile has been recognised with a star for its global cuisine while Inari in Helsinki, Finland which serves largely plant-based dishes, has been promoted from a Plate to a star. Also receiving one star is re-launched DILL in Reykjavik, Iceland, which welcomes back chef-owner Gunnar Karl Gíslason from New York.

This is what our inspectors have to say about the new MICHELIN-starred restaurants in the Nordic countries.

What The Inspectors Say: An immersive and perfectly choreographed dining experience. The 50-course dinner is divided into 5 acts, served at various locations, including a spectacular planetarium-like dome. Dishes are technically complex and highly creative with dramatic contrasts; some make a statement about issues such as plastic pollution in the oceans or overcrowding in chicken farms.

What The Inspectors Say: At the passionately run ‘Down to Earth’, many of the ingredients are foraged by the talented chef, Eric Kragh Vildgaard, whose beautifully crafted, minimalistic plates of food have subtle, harmonious flavours. The enthusiastic chefs deliver dishes and are happy to chat. It's worth opting for the wine pairings.

Minimalist plates are served up in equally austere environs at Jordnær (Photo: Jordnær)

What The Inspectors Say: The kitchen takes centre stage – quite literally, as it sits in the middle of the room – and the chefs bring over their delicate, poised constructions themselves and explain their make-up with obvious pride. The restaurant moved here in 2019 and the stylish surroundings are a perfect fit for the set menu, with most produce from no further than 30 minutes away.

What The Inspectors Say: Two talented chefs run this warm, welcoming restaurant, which is located in a former shop in the city suburbs. Enjoy snacks in the lounge before taking your seat at one of the communal tables. The surprise menu sees globally influenced dishes stimulate the senses with their intense flavours and original combinations.

The produce used at RE-NAA come from no more than 30 minutes away (Photo: Lars Petter Pettersen/ RE-NAA)

What The Inspectors Say: A relaxed, stripped-back restaurant, owned and run by a talented Noma alumnus and his wife. Cooking has a Nordic backbone but uses Asian flavours and techniques, and combinations are well-judged. Set menus brim with seasonal simplicity and many of the well-presented and highly original dishes are plant-based.

What The Inspectors Say: A strong sustainability ethos drives the kitchen at this moodily lit and atmospheric first floor restaurant. The internationally experienced chef uses traditional Icelandic methods alongside modern techniques to produce a multi-course menu of creative, diminutive dishes that really pack a punch – and they’re served and explained by the chefs themselves.

What The Inspectors Say: After travelling the world, two young friends returned to their homeland to open Etoile: the lengthy tasting menu draws on influences encountered on their journey. Dishes are intensely flavoured and visually impressive. They hope to build a sustainable legacy to inspire the next generation of restaurateurs.

Michelin-starred restaurant Under sits partially under the sea off the coast of Lindesnes, Norway (Photo: Ivan Kvaal /Under)

What The Inspectors Say: Dinner begins with snacks and drinks in the striking mirrored bar here on the 3rd floor of the Bergen Børs Hotel, while you choose between the half or full menu. The highly skilled kitchen makes excellent use of top quality organic produce; plates are never overcrowded so the main ingredient, be it langoustine or deer, has the space to shine.

What The Inspectors Say: Experienced Sushi Master Vladimir welcomes just a handful of guests into his intimate restaurant at 7. 15pm. The memorable dining experience comprises around 20 servings of Edomae sushi, dextrously crafted from an array of the world’s finest seafood – along with a few added extras, such as reindeer.

What The Inspectors Say: A grand dining room in the Britannia hotel, complete with drapes, mirrors and sparkling chandeliers. Choose one of the large tables or, if you want to interact with the chefs, opt to sit at the counter where you’re served at the same time as your fellow guests. The intricate dishes have a classical base and make great use of the best Norwegian ingredients.

What The Inspectors Say: A breathtakingly stunning building half-submerged in the sea; its beautifully styled interior is no less impressive, with a window which looks out onto the seabed. The surprise multi-course menu offers creative, original dishes inspired by Norwegian classics. These showcase seafood from the surrounding waters and feature stimulating contrasts of texture and flavour.

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The 2020 edition of the MICHELIN Guide to the Nordic Countries features four new two-star and seven new one-star restaurants, as well as three MICHELIN awards for service, sustainability and chef mentorship.